Scale

FOR THE BERRY FILLING:

4 cups mixed berries (fresh or frozen)

½ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

1 tsp vanilla extract

FOR THE SWEET BISCUIT TOPPING:

1 cup all-purpose or gluten-free 1:1 flour

¼ cup granulated sugar

1½ tsp baking powder

¼ tsp salt

4 tbsp cold butter, cubed

½ cup milk

½ tsp vanilla extract

Optional: coarse sugar for sprinkling

1. Spray slow cooker with nonstick spray.

2. In a bowl, toss berries with sugar, lemon juice, cornstarch, and vanilla. Pour into the bottom of the slow cooker.

3. In another bowl, mix flour, sugar, baking powder, and salt.

4. Cut in cold butter using fingers or a fork until the mixture resembles coarse crumbs.

5. Stir in milk and vanilla until a thick batter forms.

6. Drop spoonfuls of biscuit batter over the berry mixture — no need to spread.

7. Cover and cook on HIGH for 2–2½ hours, or until berries are bubbly and the topping is cooked through.

8. Serve warm with vanilla ice cream or whipped cream.

Frozen berries work perfectly — no need to thaw.

Add cinnamon or lemon zest to the topping for extra flavor.

If you want a crispier top, remove the lid during the last 20 minutes.

Cobblers thicken as they cool — serve warm for the juiciest texture.

Keywords: slow cooker berry cobbler, crockpot cobbler, mixed berry dessert, easy summer dessert